Mocha Yule Log

By wpalace | Published December 10, 2019

Mocha Yule LogTOTAL TIME: Prep: 65 min. + chilling Bake: 15 min. + cooling YIELD: 12 servings.

Ingredients

  • 5 large eggs, separated
  • 1/2 cup cake flour
  • 1/4 cup baking cocoa
  • 1/4 teaspoon salt
  • 1 cup sugar, divided
  • 1/2 teaspoon cream of tartar

FILLING:

  • 1-1/2 teaspoons instant coffee granules
  • 1 cup heavy whipping cream
  • 1/2 cup confectioners’ sugar

FROSTING:

  • 1/3 cup butter, softened
  • 2 cups confectioners’ sugar
  • 1/3 cup baking cocoa
  • 1 tablespoon brewed coffee, cooled
  • 1-1/2 teaspoons vanilla extract
  • 2 to 3 tablespoons 2% milk

Directions

  1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.
  2. Meanwhile, preheat oven to 350°. Line bottom of a greased 15x10x1-in. pan with parchment; grease parchment. Sift flour, cocoa and salt together twice. In a large bowl, beat egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour mixture.
  3. Add cream of tartar to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a fourth of the whites into batter, then fold in remaining whites. Transfer to prepared pan, spreading evenly.
  4. Bake until top springs back when lightly touched, 12-15 minutes (do not overbake). Cool 5 minutes. Invert onto a tea towel dusted lightly with cocoa. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  5. For filling, in a bowl, dissolve coffee granules in cream; beat until it begins to thicken. Add sugar; beat until stiff peaks form. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again, without towel; trim ends. Transfer to a platter, seam side down. Refrigerate, covered, until cold.

For frosting, beat all ingredients until smooth. Spread over cake. Using a fork, make lines in frosting to resemble tree bark. Refrigerate until serving.

Recipe from RDA Enthusiast Brands, LLC

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